S'mores French Toast
A recipe for S'mores French Toast! This stuffed French toast is filled with a chocolate hazelnut spread, covered in graham crackers, and topped with toasted marshmallows.
Servings 4 Servings
Ingredients
Milk Chocolate Sauce:
- 1/2 cup (120 milliliters) heavy cream
- 4 ounces (113 grams) milk chocolate chopped, divided
- 1/4 cup (60 milliliters) golden syrup or light corn syrup
- 2 tablespoons (25 grams) light brown sugar
- 2 tablespoons (12 grams) unsweetened cocoa powder
- pinch fine salt
- 1 tablespoon (14 grams) unsalted butter
- 1/2 teaspoon vanilla extract
French Toast:
- 8 thick slices white bread 1-2 days old
- 1/2 cup (140 grams) chocolate hazelnut spread
- 3 large eggs
- 1/2 cup (120 milliliters) heavy cream
- 1/2 cup (120 milliliters) whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 5 ounces (140 grams) graham crackers finely crushed, about 9 sheets
- 2 tablespoons (28 grams) unsalted butter divided
- 2 tablespoons (30 milliliters) vegetable oil divided
- 12-14 large marshmallows halved
- Mini chocolate chips for garnish
Instructions
To make the milk chocolate sauce:
- In a medium saucepan, stir together the cream, 2 ounces (57 grams) of the milk chocolate, golden syrup, brown sugar, cocoa powder, and salt.
- Bring the mixture to a boil, then reduce heat to a low simmer.
- Continue to cook, stirring often, for 5 minutes, or until the chocolate has completely melted and the mixture is starting to thicken.
- Remove from heat, then whisk in the remaining 2 ounces (57 grams) milk chocolate, butter, and vanilla extract.
- Either serve warm or allow to cool to room temperature before refrigerating in an airtight container for up to a week.
- Reheat leftover chocolate sauce slightly for 10-20 seconds in the microwave or on the stovetop in a double boiler until pourable to enjoy again.
To make the French Toast:
- Spread about 2 tablespoons chocolate hazelnut spread over one side of half the bread slices. Top each chocolate hazelnut-covered slice with another plain piece of bread to make 4 sandwiches.
- In a large bowl, whisk together the eggs, heavy cream, milk, vanilla extract, and salt.
- Arrange the graham cracker crumbs on a large plate.
- In a skillet, melt 1 tablespoon of the butter and 1 tablespoon oil over medium low heat.
- Dip a chocolate hazelnut sandwich into the egg mixture for about 30 seconds per side.
- Allow the excess to drip off, then coat all sides in the graham cracker crumbs.
- Transfer the coated bread to the hot skillet and cook until golden, about 2 minutes. Flip and cook the other side, then the edges briefly.
- Transfer the French toast to a baking sheet, then repeat with remaining sandwiches, adding more butter and oil as needed.
- Top the prepared French Toast with marshmallow halves and place the baking sheet under a broiler set to low until the marshmallows are golden brown (this happens quickly, keep an eye on it).
- Serve immediately, with the chocolate sauce and mini chocolate chips if desired.